Raw Sunflower Seed Pate

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As the weather warms up and picnic season is in full swing, it is a great time to seek out healthy snack options. This sunflower seed pate is a versatile recipe to keep around your kitchen and prepare often. It is delicious as a dip for celery, carrots, cucumber or chips and crackers, is a great spread for sandwiches and an awesome compliment to lettuce or collard wraps. The seeds add a good amount of healthy fats and protein to balance out the carbohydrates in the above meal and snack options, and it is a tasty treat that will keep in your refrigerator for 7-10 days. Injoy!

Ingredients:

2 cups raw sunflower seeds, soaked 6-8 hours

1 cup chopped celery

¼ cup finely chopped shallots

2-3 Tbls. freshly squeezed lemon juice

1 tsp. fresh time, chopped fine

½-1 tsp. sea salt

½ tsp. freshly ground black pepper

Instructions:

  1. Drain and rinse sunflower seeds through a fine mesh strainer
  2. Place all ingredients in a food processor and pulse until desired consistency. I like mine fairly smooth with just a few chunks

 

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